Potato Protein Concentrate: Improving Quality Using a More Effective and Sustainable Method by Thomas Wilbur Davis, Ecevit Yilmaz, William R. Newson

“…However, high levels of phenolics reduce potato protein concentrate (PPC) quality and taste. This study deployed a sustainable method evaluating novel adsorption resins to bind phenolics in PFJ and improve the PPC. …”
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Production of Brown Rice Fermented by Ganoderma lucidum by GU Dandan, DONG Xue, ZHANG Jinxiu, LÜ Jianhua, LI Zhuang, QI Yonghao, WANG Li’an

“…The surface of BRFG was more wrinkled with numerous small pores, and the shape of starch granules was deformed along with a reduction in starch granules. Furthermore, BRFG demonstrated significant improvement in water-holding capacity, oil-holding capacity, and swelling capacity, as well as enhanced cholesterol adsorption capacity in simulated human gastric and intestinal conditions. …”
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Impact of milk fat globule replacement with emulsified canola oil droplets on the composition, structure, texture, sensory properties, and lipid oxidation of fresh soft rennet chee... by M.M. Kasprzak, D. Najgebauer-Lejko, A. Pluta-Kubica, K. Turek, J. Domagała, T.P. Czaja

“…This could be interconnected with the reduction of taste quality when canola oil incorporation increased. …”
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Efficacy Of Chlorhexidine, Neem, And Green Tea Mouthwashes In The Management Of Gingivitis by Maryam Panhwar, Syed Zafar Abbas, Asha Devi, Sidra Mohiuddin, Ashar Afaq, Qasier Ali Baig

“…All of the study participants were asked about their overall remarks for using particular mouthwashes, their accessibility, and taste alterations, and their experience of using their particular mouthwashes, which showed positive outcomes. …”
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Geosmin Events Associated with <i>Dolichospermum circinale</i> Abundance Promoted by Nitrogen Supply in a Chinese Large Tropical Eutrophic Reservoir by Li-Juan Xiao, Yanru Jiang, Zihan Chen, Liang Peng, Yali Tang, Lamei Lei

“…Taste and odor (T/O) compounds are a global threat in drinking water, mainly produced by cyanobacteria in freshwater environments. …”
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Utilization of whey proteins in beverages using Baobab (Adansonia digitata L.), Roselle (Adansonia digitata L.) and Doum (Hyphaene thebaica) fruits by Malaz N. A. M. Saied, Ibtisam E. M. El Zubeir

“…The heat treatment of whey proteins showed significant (p ≤ 0.05) reduction in the total viable bacterial counts. Moreover, the lactic acid bacteria were higher in plain whey proteins followed by those enriched Roselle and Baobab juices. …”
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Influence of nutritional support on tolerability and results of treatment in patients with newly diagnosed hemoblastoses received program chemotherapy by N. P. Shen’, A. S. Minin, E. Yu. Gaydym, T. I. Ksenzova

“…In the main group, less severe gastrointestinal toxicity of systemic anticancer therapy was observed: a tendency to a lower incidence of diarrhea and mucositis, a statistically significant reduction in the frequency of constipation, and a significant 2.8-fold decrease in the frequency of taste changes (25 % versus 70 %). …”
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Acceptance and feasibility of novel staple foods among individuals with type 2 diabetes in Singapore: a mixed methods study by Hafizah Yusri, Sean Jun Leong Ou, Dimeng Yang, Marcus Ting, Wei Lin Liew, Salome A. Rebello, Chin Meng Khoo, E. Shyong Tai, E. Shyong Tai, Mei Hui Liu

“…We conclude that an alternative staple food with palatable taste and texture properties modified through the reduction of available carbohydrates may be an effective approach to enhance the acceptance and feasibility of modified staple foods for T2D management.…”
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MAIN EYEOLOGICAL FACTORS OF KSEROSTOMY by N.O. Ryabushko, V.M. Dvornik

“…The development of xerostomia is also facilitated by insufficient work or reduction of the number (thinning of the mucous membrane of the oral cavity) of the small salivary glands. …”
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Effect of Addition Amount on Rheological, Structural, and Sensory Properties of Whole-Grain Sweet Potato Noodles Using Extrusion by Yan Zeng, Jie Wang, Mengxiao Bao, Yue Wu, Zhigang Chen

“…Compared with traditional wheat flour (WF), the increased content of WSPF led to an enhancement in the dough’s water retention capacity, resulting in the reduction of dough development time and stability time. …”
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Pharmacological and physiological activation of TGR5 in the NTS lowers food intake by enhancing leptin-STAT3 signaling by Kyla Bruce, Song-Yang Zhang, Ameth N. Garrido, Melissa T. Wang, Tomás P. Bachor, Pengcheng Wang, Allison W. Xu, Zeyu Yang, Tony K. T. Lam

“…Here, we discover that infusion of TGR5 agonist CCDC in the NTS of male rats lowered food intake without causing conditional taste avoidance in short-term high fat (HF) fed male rats in association with HF-induced increase in TGR5 expression in the NTS. …”
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Oleogels: Uses, Applications, and Potential in the Food Industry by Abraham A. Abe, Iolinda Aiello, Cesare Oliviero Rossi, Paolino Caputo

“…The use of plant-based gelators brings about a reduction in saturated fat content, as well as aligns with consumer demands for clean-label and sustainable food options. …”
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Microbiological Studies of Fermented African Locust Bean Cake Stored under Ginger Extract and Ascorbic Acid Treatment by Rabi, M., Mukhtar, M.D., Magashi, A.M., Bukar,A.

“… Daddawa also known as iru, among the Yorubas in South-west Nigeria, is a popular condiment used as taste and flavour enhancer in soup and dishes in Africa. …”
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Influence of dry pea soaking in various sodium salts solutions on the microstructure and sensory quality of fried peas by Rui Costa, Gaspare Di Gregorio, Andreia Alves, João Noronha, Taha Rababah

“…Higher pH levels of hydroxide and carbonate led to greater sodium uptake; however, sodium chloride remained the most effective in achieving the desired salty taste. These findings underscore the potential of using a strategic combination of salts to enhance texture while maintaining optimal saltiness, offering a viable approach for improving product quality and consumer acceptance.…”
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Comparative transcriptome analysis and candidate gene mining for fire blight of Pear resistance in Korla fragrant Pear (Pyrus sinkiangensis Yü) by Yue Li, Yuanrong Ye, Wei Huan, Juan Ji, Jieyun Ma, Qiang Sheng, Jianfeng Lei

“…Fire blight has resulted in a reduction in the production of Korla fragrant pears in Xinjiang, China, as well as a decrease in their quality and taste, causing severe economic losses. …”
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Influence of psyllium, mustard, and flax seeds water extracts as fat replacers on cake quality and hyperlipidemic rats by Ayat, E. Rizk, Zahrat EL-OLA, M. Mohamed, Dalia, B. Othman, Ebtehal, A. El-kholany

“…Psyllium, mustard, and flax seeds extracts caused a reduction in the activities of serum enzymatic transeferases (ALT and AST ). …”
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Physicochemical and Morphological Changes in Long-Grain Brown Rice Milling: A Study Using Image Visualization Technologies by Xiwu Jia, Rong Dong, Xuan Chen, Zhan Wang, Hongjian Zhang, Wangyang Shen

“…Furthermore, the use of various image processing techniques offers significant insights for optimizing processing parameters and enhancing overall quality and taste.…”
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Effect of blanching on fermentation performance and flavor quality of pineapple fruit wine by WANG Xinying, ZHAO Zhiyun, SONG Min, XU Kang, WANG Xiaojun, GUO Mengmeng

“…Blanching of pineapple pulp made pineapple fruit wine more harmonious and mellow in taste.…”
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Development of technology for obtaining and formulating high-protein potato food products with a low glycemic index by V. V. Shilov, V. V. Litvyak, A. A. Zhurnya, Yu. F. Roslyakov, T. V. Okulova, A. M. Mazur

“…GI measurements confirm that freezing to -18°C contribute to a GI reduction of 28.6% on average, making these products more acceptable for people monitoring their blood sugar levels.The conclusion. …”
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Micropropagation of Rare Endemic Species <i>Allium microdictyon</i> Prokh. Threatened in Kazakhstani Altai by Damelya Tagimanova, Olesya Raiser, Alevtina Danilova, Ainur Turzhanova, Oxana Khapilina

“…<i>Allium microdictyon</i> Prokh. is a rare, endemic species possessing good taste qualities and listed in the Red Book of Kazakhstan; therefore, it is subject to anthropogenic impact (food gathering, grazing, logging, fires, etc.), which leads to a substantial reduction of its area. …”
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